Corn Pasta Salad Bacon Pesto

Corn Pasta Salad with Bacon and Creamy Pesto Dressing comes together in just half an hour and bursts with savory, sweet, and tangy flavors. When I first tossed this salad together for a summer get-together, everyone asked for the recipe and I knew it would become a regular on my picnic table. It is just the right mix of fresh corn, crispy bacon, and the lush creaminess of a pesto dressing.

The first time I served this to my family at a backyard BBQ we barely had any leftovers because everyone kept sneaking seconds and even the kids went for the bacon-laced pasta.

Ingredients

• Orecchiette or other short pasta: Catches dressing and chunks in every bite look for pasta with a bit of texture so the sauce clings well
• Corn kernels: Add natural sweetness use two fresh ears when in season or choose quality frozen corn for convenience
• Red bell pepper: Offers crunch and a pop of color pick a firm ripe pepper for best flavor
• Bacon: Brings smoky crunch cook until just crisp for the best contrast
• Fresh cilantro: Adds a fresh herbal finish select bright lively stems with no wilting
• Basil pesto: Forms the flavor backbone homemade or fresh store-bought works be sure to pick a pesto with fresh basil and quality cheese
• Greek yogurt: Gives creamy tang pick thick plain yogurt for the right texture
• Mayonnaise: Keeps the dressing lush use a full-fat mayo for extra silkiness
• Lime juice: Gives a fresh lift squeeze it yourself for the zippiest flavor
• Salt and pepper: Round out flavors always taste and adjust as needed

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of salted water to a boil add orecchiette or your chosen pasta and cook until al dente following package times. Stir occasionally to keep pieces from sticking together then drain well and spread out to cool slightly

Mix the Salad Dressing:

In a medium mason jar or bowl combine the basil pesto Greek yogurt mayonnaise and freshly squeezed lime juice Whisk until smooth. If the mixture looks too thick whisk in a splash of water or extra yogurt to thin to your liking

Prepare the Salad Base:

In a roomy mixing bowl gather your cooked and cooled pasta add the corn kernels diced red bell pepper and cooked bacon slices. Toss everything gently so each ingredient is evenly distributed

Assemble and Finish:

Divide the salad among bowls or serve family style Drizzle with your creamy pesto dressing using as much or as little as you like. Scatter the chopped fresh cilantro over the top for bright color and flavor

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The smoky crispy bacon is my favorite part. I remember making extra bacon just so I could sneak a few pieces for myself while assembling the salad. Fresh sweet corn and crisp bell peppers bring back summer memories spent cooking with my kids after a morning at the local farmer’s market.

Storage Tips

Store any leftovers in a tightly covered container in the fridge for up to three days. The flavors get even better as they mingle but for longest-lasting freshness keep the dressing separate until ready to serve. If the salad looks a little dry after refrigerating just toss with a splash of extra lime juice or a spoonful of yogurt before serving.

Ingredient Substitutions

You can swap orecchiette for fusilli or farfalle pasta if that is what you have on hand. If you need to keep this recipe vegetarian leave out the bacon and try adding smoked almonds or roasted chickpeas for crunch. Lemon juice easily substitutes for lime and if you only have store-bought pesto choose one with good-quality olive oil and real cheese for the best flavor.

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Serving Suggestions

This pasta salad is a picnic star but also shines as a dinner side for grilled chicken or seafood. Serve in small bowls for a lighter lunch or nestle onto a platter surrounded by extra fresh cilantro and halved cherry tomatoes for a pretty presentation. At potlucks I love doubling the batch because it always vanishes fast.

Cultural and Historical Context

Pasta salads are classic American picnic fare but this one takes inspiration from Italian flavors with creamy pesto and Greek yogurt. Corn and bell peppers add a modern summery twist making this salad a fusion of bright international tastes. From backyard BBQs to holiday tables it adapts season after season.

Common Queries

→ Can I use a different pasta shape?

Absolutely! While orecchiette works well, fusilli or farfalle also hold the dressing and mix-ins beautifully.

→ What can I substitute for bacon?

Try crisped pancetta, turkey bacon, or omit for a vegetarian touch—you’ll still get vibrant flavors from the pesto and veggies.

→ Is the salad best served warm or cold?

This dish can be enjoyed warm, at room temperature, or chilled—making it ideal for picnics or potlucks.

→ Can I make the corn pasta salad ahead of time?

Yes, assemble the salad without the dressing, then toss with the creamy pesto and cilantro just before serving for best texture.

→ How can I adjust the dressing consistency?

Thin the dressing with extra Greek yogurt, a bit of water, or more lime juice for a lighter, pourable texture.